Baked salmon in potato skins is a recipe that combines simplicity and flavor in a comforting dish highly appreciated in various culinary cultures. Its origin can be traced back to home cooking where using every ingredient was essential, giving rise to creations that use potatoes and salmon in an ingenious way. In different Latin American countries, this dish can be found with different names or similar variants that combine fish with potatoes, but the essence of the recipe remains true to the idea of a creamy filling inside the crispy potato skin.
In Mexico, for example, a similar dish would be known simply as "stuffed potatoes with fish," while in countries like Argentina or Chile, versions with other types of fish or seafood inside the potatoes might be found. Salmon, in these recipes, provides a delicate yet nutritious flavor, making the dish a healthy and tasty option for any occasion.
How to Prepare Baked Salmon in Potato Skins
To prepare this delicious baked salmon in potato skins, first you must flake the canned salmon, making sure to remove all the bones and skin as much as possible so the mixture is pleasant to the palate.
Next, cut the top off the potatoes and carefully scoop out the inside, leaving only the skins to be stuffed later.
Set the potato skins aside while you work with the extracted pulp.
In a bowl, mash the potato pulp and add milk and seasonings such as chopped onion, salt, and black pepper to taste.
Incorporate the flaked salmon into the potato mixture and mix lightly until all the ingredients are well integrated.
Now, fill the potato skins with this mixture, making sure to fill each one well so they are juicy and flavorful.
Cover the surface with breadcrumbs to achieve a crispy layer when baked.
Place small pieces of butter on top of the breadcrumbs to add a touch of flavor and help brown the topping.
Finally, bake at 400 degrees Fahrenheit for approximately 25 minutes, or until the potatoes are golden and the filling is hot.
